Jun 3, 2014

If I can't be in paradise, at least I can bring a little paradise to my backyard with these grilled shrimp burgers topped with grilled pineapple and a homemade pineapple teriyaki sauce – just under 300 calories!

It's June and the weather is getting hot out there, which means most of my dinners are being cooked outside on the grill. Last year I created a shrimp jalapeno patty which I modified slightly to come up with this Hawaiian inspired burger. I found making the burgers ahead of time and keeping them refrigerated before grilling helped them maintain their shape perfectly and I had no issues with them sticking to the grill.

They only take a few minutes to grill on each side and you can grill the pineapples at the same time. This recipes makes 8, but if you want to halve it, you can certainly make enough for 4, although I would probably keep the teriyaki sauce as is and use it for another day.

I served these on whole wheat potato buns but you can skip the bun and serve it over lettuce if you wish to go low-carb.

For the teriyaki sauce: Combine the cornstarch in cold water and dissolve. Set aside.

Mix soy sauce, pineapple juice, brown sugar, grated ginger and garlic in small saucepan over medium-low heat; bring to a boil and simmer until sauce reduces, about 15 to 18 minutes. Add cornstarch water mixture and simmer until thick, about 2 minutes. Remove from heat and set aside to cool.

For the shrimp:

Dry shrimp well with a paper towel then place the shrimp in the food processor along with garlic then pulse a few times until almost pasty. Combine the shrimp in a large bowl with remaining ingredients and mix well to combine. Using rubber gloves (easier with gloves), form shrimp into 8 patties. Refrigerate at least 1 hour or as long as overnight.

Heat the grill over medium-high heat and brush the grates with oil. Add the shrimp burgers to the heated grill and cook 6 minutes on each side. While the shrimp burgers are cooking, grill the pineapple slices for about 2 to 3 minutes on each side.

To serve, place a piece of lettuce on the bottom of each burger bun. Top with the cooked burger and 1-1/2 tbsp of teriyaki sauce, then top with grilled pineapple.

I have been near that seafood counter early in the morning and it isn't fresh. They take the frozen bags from the display in the freezer bin in front of the seafood counter and dump it into the "fish display" over ice and it thaws by the time you come to buy it. Might as well buy the frozen bag and thaw when you are ready to use it.

I'm not exactly a shrimp person but I am making these with chicken! Oh my God, I think I drooled all over my screen looking at those grilled pineapples and that Teriyaki sauce. Omg... the way it drips down that patty, I WANT!!!!!!!!!

I think I just melted a little! hah, reading the "aloha" bit first put a smile on my face for some reason, I suppose it's just one of those words!I have never thought to make prawn burgers! I once made prawn meatballs and they turned out deliciously though, so this only make sense. The teriyaki sauce sounds so delicious, never knew it was as easy as that! Thanks for the recipe :) Let the barbecue season commense! x

I know my husband would not eat these, but they sound absolutely wonderful - and that's even though I'm not really a fan of pineapple. Or shrimp, either, for that matter. See how you can influence people?… :-)

I am sharing this post with my followers and then heading to the market and grabbing some shrimp to try this recipe out this weekend! I'm always looking for fresh new ways to try my homemade banana mango ketchup and this shrimp burger will be perfect. Thanks for sharing!

Made them last night, they came out really good...but how do I get them to stay together in more of a burger? I ended up grilling them on foil because they wouldn't stay. I only let them sit for 15 minutes or so...maybe that's the trick, let them sit longer? will try that next time.

How do you thaw your shrimp? I find that thawing them in the fridge or a ziplock bag in some water is the best way to retain their flavor. Running them directly under cold water at any point seems to zap away their flavor for me.

The hubby and I made these last night and all I can say is we will be making these a million times during the summer! I can not wait to grill these bad boys up for some company :)

They were extremely flavorful (though we left out the sriracha since I don't like spicy foods) and held together beautifully. We left them in the fridge for an hour or so. Had this with some freshly brewed pomegranate iced tea and I was in my own little paradise at the dinner table.

These look amazing and so creative! I love making your own burgers from scratch for a healthier meal. I just made my version of a healthy burger over at my blog too: http://thesweetseed.com/2014/06/10/lean-apple-fennel-chicken-burgers/

These burgers were delicious... As turkey burgers! I later used the remaining sauce as a glaze for salmon. Both meals were amazing. Thanks, Gina, for another fantastic recipe! I'm so excited about your cookbook!

Sounds like a great recipe, I can’t wait to try it! I make Shrimp Burgers with a similar recipe which included some lime zest. I pan fried them in a little garlic butter and served them on a toasted bun with lettuce, tomato and avocado…..what a hit!!

The good news-bad news is that you have to prepare and eat them in short order. They are good cold and sort of OK when nuked. Best when hot and sizzling.

While cruising the net, I came across Chef Big Shake’s Original Shrimp Burgers from www.TheQuickShipWarehouse.com . They come frozen and have a year shelf life. Pretty easy to prepare and quite good which makes it nice when the spirit moves you.

After cooking, we squeeze a little fresh lime on them and add the avocado. Voilà!

Holy cow, Gina, I love your recipes and honestly, lately I've been cooking them almost exclusively. But this one takes the cake!! I made extra for leftovers and my husband immediately threw the extras on the grill to eat tonight, ha. My only sadness is that peeled shrimp is so expensive, but I'll probably still make this every single week this summer. THANK YOU!